How to make Turkish coffee: 6 steps to a foamy cup

Turkish coffee needs very few ingredients, but small details decide the fate of the cup. Follow these steps for a cup with plenty of foam and grounds that settle neatly at the bottom.

What you need

• 1 cezve (a small one is best for a single cup)
• 1 coffee cup of cold drinking water (about 70 ml)
• 1 heaped teaspoon (6–7 g) of finely ground Turkish coffee
• Sugar to taste: half a cube or teaspoon for lightly sweet, 1 for medium, 2 for sweet

Step by step

1. Measure the water with the cup and pour it into the cezve. It must be cold; lukewarm water means less foam.
2. Add the coffee and, if you like, the sugar.
3. Before turning on the heat, stir two or three times until the coffee is fully mixed with the water. Do not stir again while it brews.
4. Put the cezve on low heat. Take your time; coffee that heats slowly makes a richer foam.
5. When foam gathers around the edges and starts to rise, spoon some of it into the cup.
6. Return the cezve to the heat and, as soon as it rises again, slowly pour the rest into the cup. Don't let it boil over.

Tips

• Never boil it. Boiling coffee loses its foam and turns bitter.
• Use freshly ground coffee. Close the pack tightly after opening and store it somewhere cool and dry.
• Wait a minute. Let the grounds settle before serving.
• Serve with water. A glass of water cleanses the palate so you can taste the coffee better.

A little culture

Turkish coffee is more than a drink; it means hospitality, conversation and even fortune telling. A Turkish saying goes: "A single cup of coffee is remembered for forty years." Turkish coffee culture and tradition were added to UNESCO's list of the Intangible Cultural Heritage of Humanity in 2013.

Want to try it at home? Our own-roast Turkish coffee is coming soon to our shop. Or stop by your nearest Heffalump and let us make it for you.